Toast almonds in a frypan over medium heat until the nuts just began to brown. Stir in the honey making sure to coat the nuts. Spread the mixture on aluminium foil to cool; when the almonds have cooled completely break into small pieces.
Bring water to a boil in a saucepan and stir in the couscous. Cover and and simmer for 8 to 10 minutes, stirring occasionally until all the liquid has been absorbed.
Remove from heat and stir in the almonds, lemon zest and salt.